Mac and cheese is the best way to use up whatever cheese remnants you have migrating around your fridge. I never seem to have much of any one kind of cheese, so aside from the roux, each batch of mac and cheese seems to be a completely new invention.
After reading a few different mac and cheese recipes on Epicurious and scouting out the contents of my fridge, I decided today's mac and cheese was to be "smoky." I had about half a round of Applewood Smoked Cheddar, a few pieces of Applewood Smoked Bacon (leftover from sandwiches earlier this week) and some chipotle peppers left from my last batch of Chipotle Caramel Corn. Hence... smoky.
